Food companies are declaring products have ‘No added MSG’ despite using ingredients that are ultimately chemically indistinguishable from the flavour enhancer, sparking accusations of misleading labelling.

Companies such as Coles, Campbell’s and San Remo are using the claim on foods that contain ingredients such as hydrolysed vegetable protein and yeast extract, which experts say are chemically the same as MSG when dissolved in water.

The Food Intolerance Network, made up of 10,200 families in Australia and New Zealand, said not only was the claim often misleading, but companies were using at least 129 different terms and forms of MSG to “confuse” consumers.

“The food industry preys on our ignorance. MSG is monosodium glutamate. There are lots of ways to break down proteins to release glutamates. Added glutamates then look like an anonymous ingredient in the food,” said Howard Dengate , food technologist and co-founder of the group.

“Who would think that ‘soy protein’ or ‘vegetable protein extract (corn)’ might be MSG in another form, added legally but avoiding regulation as an additive?”

A scan of supermarket shelves by Fairfax Media found dozens of processed foods which used ‘No added MSG’ as a selling point but had ingredients and additives which were chemically the same as or contained the flavour enhancer.

Professor Merlin Thomas, who heads the biochemistry of diabetic complications laboratory of the Baker IDI Heart & Diabetes Institute, said because MSG had a bad reputation, many manufacturers were using other sources of glutamate to achieve the flavour kick.

“These include vegetable, corn, yeast or soy protein extracts, in which the glutamate has been released from the protein by enzymatic digestion or chemical hydrolysis,” he said.

“When dissolved in water, the free glutamate in these extracts is chemically identical to that contained in MSG and enhances flavour in precisely the same way.”

But he added that rigorous studies over the decades had failed to confirm a firm link between the consumption of large amounts of glutamates and health impacts cited by self-described “MSG sensitive” people, who claim they have symptoms such as headaches, numbness and weakness.

“Most reactions have little to do with the MSG, as many of the same people who are ‘MSG sensitive’ have no problems with Vegemite or parmesan cheese,” he said.

Mr Dengate said the key issue was that consumers who wish to avoid MSG should easily be able to do so and not be misled by ‘No added MSG’ claims.

“Consumers shouldn’t have to remember over 129 names of ingredients if they are trying to avoid glutamates. Instead, all food companies should make the simple statement on their ingredient panels ‘May contain naturally occurring glutamates’,” he said.

In February 2012, supermarket behemoth Coles announced it was banning the use of “added MSG” in its products, saying “our customers are clearly concerned by food additives and the effect they believe they have on their health”.

Fairfax Media found a slew of Coles products with the ‘No MSG’ claim which contained hydrolysed vegetable protein, hydrolysed wheat and soy protein, including in its sausage rolls, meat pies, pizzas and rice crackers.

Woolworths products that have the ‘No added MSG’ claim, such as Homebrand instant noodles and flavoured noodle cups, have a line on the back saying: “May contain naturally occurring or other forms of glutamates”.

In the United States, the law dictates foods with any ingredient that naturally contains MSG cannot claim ‘No MSG’ or ‘No added MSG’ on the packaging. These ingredients include hydrolysed vegetable protein, yeast extract and soy extract.

A Food Standards New Zealand and Australia spokesman said ‘MSG free’ and ‘No added MSG’ were not classified as health claims and therefore not under its jurisdiction.

“FSANZ advises [companies] that care may be needed in using these types of claims, as MSG can be naturally present in some foods,” she said.

“Consumers can check the label if they are concerned about the presence of added MSG or added permitted glutamate food additives.”

The Australian Competition and Consumer Commission regulates the use of the claims. It declined to answer whether a company stating ‘No added MSG’ on a product that contains, for example yeast extract, was misleading shoppers.

“Under the Australian Consumer Law, it is illegal for a business to make representations that are incorrect or likely to create a false impression,” a spokesman said.

An Australian Food and Grocery Council spokesman said the claims must be truthful and accurate.

“The ‘No added MSG’ claim means that glutamate has not been added and it may be necessary, for example, to qualify in the context of the claim that the food contains ingredients with naturally occurring glutamate,” he said.

“There is no wriggle room for companies, otherwise they risk significant financial penalties.”

The pinkish red flesh of the salmon below is one we normally relate to for salmon

Salmon farming hits a snag

Algal blooms, sea lice and a reliance on antibiotics are forcing salmon farmers to look for new models.

Thousands of Australians were shocked to find out that farmed salmon flesh is coloured orange by a steady diet of pellets that contain the synthetic additive astaxanthin while watching ABC’s latest Four Corners program.

After years of consumer pressure, the major US supermarket chains have begun to declare on labels whether their salmon is farmed and therefore artificially coloured. In Australia, there is no such practice.

Related Content

Here’s a list of drugs, additives and ingredients that you may not be aware are involved in the production of or contained in popular food products.

Australia’s biggest producer of farmed salmon, Tassal, says its fish feed consists of fish meal, fish oil, land animal ingredients such as blood meal, and vegetable ingredients such as grain.

The feed also includes a “nature identical”, synthetic version of astaxanthin, which gives salmon flesh its bright orange colour.

Tassal doesn’t mention astaxanthin on product labels because it is a minor additive that has been approved for use by regulatory authorities.

“It seems to be a clear case of farmers seeking to fish for a price premium by appeal to our appetite for pink salmon,” says consumer group Choice’s Tom Godfrey. “Clearly many consumers would want to know if there’s something fishy with their salmon.”

Pork

A muscle drug is added to pig feed in Australia. Photo: William Meppem

It’s banned or restricted in about 160 countries but the synthetic drug ractopamine, also known as Paylean, is used by many Australian pork producers to increase feed efficiency, hasten muscle growth and reduce fat deposition, which translate into bigger profits.

While it is banned in the EU, China and Russia, peak body Australian Pork says there is no evidence that ractopamine is bad for human health.

“I don’t believe there’s any obligation to disclose it, but if a consumer wanted to know, absolutely they can find out because we’re a transparent industry,” says its chief executive Andrew Spencer.

The drug maker Elanco told Fairfax Media that ractopamine was approved more than a decade ago and is used in more than 20 countries.

Do you know more about ractopamine?

Chicken

Antibiotics are used in chicken production. Photo: Josh Robenstone

It’s well known that antibiotics are widely used in Australia’s chicken industry to treat sick birds and prevent disease.

The industry insists eating chicken meat does not expose consumers to antibiotic residues or antibiotic resistance.

Antibiotics are not generally used in Free Range Egg and Poultry Association accredited or organic farming, and are only used to treat sick birds. If birds are treated with antibiotics they can no longer be sold as free-range or organic.

“[We have] a policy that antibiotics should not be used for growth promotion purposes,” Vivien Kite, executive director at the Australian Chicken Meat Federation.

Bread, chips and milk powder

Potato chips have olestra added. Photo: Tim Wimborne

Additives are used as preservatives, thickening agents or to provide foods with a certain colour or texture. While some are safe to consume, many have been found to be “dangerous” and banned in other countries.

Some studies have shown butylated hydroxytoluene, an antioxidant, to be carcinogenic, according to Grace Smith, compliance manager at the Australian Institute of Food Safety.

“Its use is quite limited, however it is used in dried milk powders, edible oils and oil emulsions, walnut and pecan nut kernels, bubble gum and chewing gum,” she says.

Also in her “dangerous” category is polydextrose, a thickening agent found in foods such as baked goods and desserts.

“Some people are sensitive to it and can experience gastrointestinal upset after eating it,” she says.

Another one is olestra, a fat substitute, often found in low-calorie fried or baked foods such as potato chips.

Raw Meat

Sulphur dioxide is added to raw meat to give it a redder appearance.

Butchers across Sydney have been fined thousands of dollars for using sulphur dioxide to make raw meat appear fresher. It is illegal to use the chemical allergen in raw meat.

Last year, the NSW Food Authority fined one Sydney butcher $12,950, plus $3870 in costs, for using amounts exceeding permitted levels for sausages.

“Some people, particularly asthmatics, are sensitive to sulphur dioxide. When ingested it may trigger typical asthma symptoms,” a statement from the Authority says. “Due to this, its use in foods is strictly controlled by the Food Standards Code.”

Rice and spice

Insecticides are found in some imported rice. Photo: Rebecca Hallas

Last month, an SBS Punjabi Radio investigation found pesticides, arsenic, lead and even the carcinogen DDT in food products imported to Australia from India.

It found the popular Indian spice brand MDH contains pesticides above the limit specified by Food Standards Australia New Zealand. It also revealed Kohinoor basmati rice contains the banned insecticide buprofezin.

“This investigation exposes potentially harmful contaminants that may be present in foods that Australians consume on the mistaken assumption that all foods sold in the country comply with strict quality standards,” says SBS Punjabi Radio executive producer Manpreet Kaur Singh.

Nourish your brain for better focus, memory and mood with these delicious foods.

The food we eat plays an important role in the health of our brains. Along with exercise, sleep, mental challenge and stress management, nutrition is a key element of brain fitness, keeping our brains functioning at their best.

By choosing a healthy, balanced diet of brain-nourishing foods, we can help boost our mood, focus and cognitive performance, as well as prevent future decline.

There are many different ways our choice of food can influnece our mood and cognition. For example, science has found:

• Low levels of Omega-3 have been associated with higher risk of depression and cognitive decline.

• Eating food with high levels of trans-fats as found in fast foods has been shown to reduce verbal memory in middle-aged males.

• Drinking coffee has been shown to be associated with living longer and boosting long term memory.

The plethora of diets and fads has made it difficult for people to know how make the best food choices. But when it comes to promoting better brain health, there is much to be said for following a Mediterranean style diet. Studies have shown how this diet promotes cognition and memory over the longer term.

“Studies have shown how a Mediterranean-style diet promotes cognition and memory.”

Here are some of the best brain-boosting foods to fill up on:

1. Leafy greens

Yes, mum was right. Leafy green veggies provide a good array of antioxidants perfect for better brain health. Eating a minimum of two serves a day was shown in a US Study from Rush University Medical Centre to reduce cognitive decline in subjects aged 65 and older. But don’t wait until then – all brains of any age benefit from eating greens.

2. Fish

While the price of fish can be enough to cause a heart attack, eating fresh or tinned fish three times a week is possible without breaking the bank. Salmon, whiting, herring and sardines are all great choices to have either grilled or in a salad or a wrap. Fish contains high level of Omega-3, which supplies an essential component to ensure the normal flexibility of every cell membrane in our body, including our neurons. (Check out these fish recipes for inspiration.)

3. Deeply pigmented fruits and berries

While there are lots of adverts for exotic sounding fruits from remote South American forests we don’t have to travel so far – blueberries, blackberries, raspberries, cherries, red grapes and plums even beetroot are great because they all contain high levels of resveratrol. Resveratrol is believed to be neuroprotective because of its anti-inflammatory effects and ability to lower insulin levels.

4. Seeds and nuts

While walnuts take top podium position because of the amount of DHA they contain, other nuts including almonds, hazelnuts, and seeds including sesame seeds, ground flax seed are all cognitive boosters as they contain a wide variety of vitamins and minerals including Vitamin E.

5. Whole grains

The brain’s primary energy source is glucose that we obtain from the breakdown of complex carbohydrates. Brown rice, brown (whole grain) bread and oatmeal are great places to start.

This is not an exhaustive list there are so many wonderful foods to try and enjoy. And of course, a little bit of top quality dark chocolate doesn’t go amiss either.

The main thing is to remove the guilt from food, include more healthy choices and train your brain to enjoy more of the healthy stuff. It’s easier than you think

There are a few good reasons why we should heed people’s warnings when it comes to eating raw meat.

Nobody wants to get sick, so most of us follow that suggestion pretty well…except for when it comes to eating meals like sushi, which we consider to be safe. But after the completely disgusting experience that this lady had after eating raw fish, I’m pretty sure she’ll be skipping that takeout favorite from now on.

When a woman in Nanao, Japan, went to the hospital two hours after eating uncooked salmon, she was very sick and in a lot of pain. When the doctor put a camera down her throat and into her stomach, he discovered eleven horrifying roundworm larvae inside. And when you watch the doctor remove one wriggling larva, I’m betting you’ll overcook your meat from now on to avoid this horror.

There’s an expression used in Latin American kitchens that sums up the mystical power of a good bone broth.

“Good broth resurrects the dead.”

The word “dead” also pretty much sums up what many people thought about Kobe Bryant’s career when the aging Los Angeles Lakers star ruptured his Achilles tendon.

Then he fractured his knee.

And yet, this season, at the age of 36, Bryant not only returned, he thrived.

Averaging 22.3 points per game (ninth best in the NBA) on a pair of legs that have logged more than 46,000 minutes on NBA hardwood.

His secret?

He and his coaches credit much of his quick recovery — as well as his longevity — to chicken and vegetable soup.

Not just any soup, but a broth made from BONES.

Bone broth has quietly but steadily become a daily staple of Bryant’s diet over the past three years. It’s the foundation of his pregame meal at home and on the road, and the Lakers put in long hours to make sure it’s carefully prepared for him at all times.

“I’ve been doing the bone broth for a while now,” Bryant said. “It’s great — energy, inflammation. It’s great.”

Now, as a regular newsletter reader, you know that we LOVE bone broth around these parts. And you also probably know that it is an amazing super food — it’s been shown to:

Made the right way, this yummy broth tastes like gravy, and it’s one of the “ancient secrets” that made our hunter-gatherer ancestors strong, potent and disease free.

I had come across this claim via newsletter I subscribe to & thought to include some great bone soup broth recipes for all of us to enjoy. I was raised with soups & broths cooked by my mother using methods & recipes from her mother country Poland. Not all these soup/broths are from Poland.Polish soups later

1…Rosol • Polish chicken broth using chicken bones & meat

One of the most important traditional Polish soups is rosol. Rosol, a kind of Polish broth, is a not-thickened clear soup made with chicken meat and bones. Usually, the Poles serve this food with a pasta of the tagliatelle type. Sometimes rosol is dished up with a home-made traditional Polish pasta called kluski or makaron. For many years, rosol was being considered a sort of noble soup. Hence, on account of a respect for the Lord’s Day, Polish chicken broth was served at Sunday dinner in many Polish families. This broth, rosol, is certainly a national Polish dish. This soup originally rose as the effect of long-term cooking of meat which a long time ago was preserved by salting and drying. They called this stock rozsol, which meant ‘make less salty’, hence its Polish name.

Polish broth is a dish which is being prepared for a relatively long time. At first fowl along with the combination of vegetables known in Poland as “wloszczyzna” is being cooked. In order to make a tasty and thick Polish broth one should begin by cooking with cold water, slowly leading to boiling temperature. Such a way of cooking makes the majority of ingredients, meat and vegetables, to be extracted to stock, which after seasoning becomes a broth.

For a lot of years rosol was considered to be a kind of a noble soup and on account of the respect for the Lord’s Day – Sunday, broth was traditionally served on that day in most Polish families. Today this tradition isn’t cultivated anymore in all Polish homes, also because of the long time required by the preparation of the broth.

2…Old Fashioned Vegetable Beef Soup Recipe

This hearty, economical, old favorite has flavor unequalled by any ready-made version – well worth the time it takes. Cooking the meat on the bone adds a step to the process but provides a richer, deeper flavor. Amount and variety of vegetables can be varied to suit preference and availability. Reheats well – and tastes even better the next day.

Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.

Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.

Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 – 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)

3…Beet Borscht with Beef with bones and Cabbage Recipe

This unique borscht recipe becomes a hearty stew-like meal with the addition of beef, bones,cabbage, carrots, and leeks. The flavor of the soup intensifies if it is made ahead and then reheated before serving.

Add the beets, vinegar, sugar, and salt and pepper to taste. Simmer 5 more minutes.

Ladle borscht in bowls and garnish with sour cream and dill.

Serve with warm bread or crackers.

4…Beef Bone Broth

The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups

Yield

Makes about 8 cups of broth, depending on cooking time

Active Time

30 minutes

Total Time

9 to 24 hours

Ingredients

4 pounds beef bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)

2 medium unpeeled carrots, cut into 2-inch pieces

1 medium leek, end trimmed, cut into 2-inch pieces

1 medium onion, quartered

1 garlic head, halved crosswise

2 celery stalks, cut into 2-inch pieces

2 bay leaves

2 tablespoons black peppercorns

1 tablespoon cider vinegar

Special equipment:

6-quart (or larger) stockpot or a large slow cooker

Preparation

Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.

Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

Do Ahead:

Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

5…Slow Cooker Bone Broth

Yield-8–10 Servings

Active Time-10 minutes

Total Time-24 hours

OOO

Ingredients

10–12 pounds beef bones

2 tablespoons apple cider vinegar

2 onions, peeled and quartered

2 carrots, peeled and cut in half

2 celery stalks, cut in half

2 bay leaves

2 tablespoons peppercorns

4 stems parsley

1 teaspoon salt

Preparation

1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.

2. Add enough water to the slow cooker to cover everything.

3. Cover, set the slow cooker to high, and cook for 24–72 hours.

4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.

This recipe was originally published on Weelicious as “Slow Cooker Bone Broth”.

Gordon Ramsay has earned himself a reputation as a celebrity chef with an adventurous palate. While this makes for great entertainment for us viewers, it doesn’t always look so pleasant for Ramsay. Take this clip from the 2011 season of his show “Gordon’s Great Escape.” In it, the chef pays a visit to Vietnam and is served a rare delicacy: the beating heart of a snake…

Here’s our mild NSFW warning if you don’t have a strong stomach…

Not content to be the home of the “World’s Best Pizza,” as declared by a recently published guide to global pizza, Naples, Italy is now also the home to the World’s Longest Pizza. The finished pie stretched more than a mile along the seafront between the U.S. consulate and the Castel dell’Ovo, reports The Local.

Exact distances are important, so let it be noted that this pizza was just over 6,082 feet (1,854 meters) or 1.15 miles, according to the official Guinness World Records. The recipe called for more than 4,400 pounds of flour, 3,500 pounds of tomatoes, 4,400 pounds of mozzarella, 66 pounds of basil, and 52 gallons of oil.

The effort, involving 250 pizza-crafters and six hours, eleven minutes of labor, beat out the previous record-holder constructed by the city of Milan at last year’s Milan Expo, a pie that didn’t even cover a mile.

“It’s absolutely a point of pride for our city, which is the home of pizza,” Alessandro Marinacci from Naples’ Pizza Village, the event’s co-organizer along with flour producer Caputo, told The Local ahead of the attempt. He also engaged in some mild smack-talk: “What’s more, unlike Milan’s Expo pizza, our effort will be cooked in the traditional Neapolitan style.”

The pizza was, of course, margherita-style, combining basil, tomato and mozzarella, which come in the colors of the Italian flag. Naples is very proud of its pizza tradition, just as Italy as a whole is proud of its culinary creations. For NPR, Laurel Dalrymple reports that legend tells of chef Raffaele Esposito creating the margherita pizza in 1889, in honor of the queen Margherita of Savoy.

So the record-breaking pizza is as authentic as it can get, at least according to Neapolitan standards. The makers didn’t use rolling pins or machinery to shape the dough into a thin crust. Five custom-designed wood-burning stoves on wheels traveled over the entire sheet of pizza, which was only about a foot-wide, to bake it, Dalrymple writes.

After the record was verified, slices of the delicious pie were distributed and eaten. If, like Naples did to Milan, and as Milan did to the town of Rende, Italy, another municipality challenges this record, those involved with the record-holding pizza says that Naples will answer.

“The record has to be in Naples,” Marinacci tells NPR. “It’s like Oktoberfest with beer in Munich. We want to identify the city of Naples as where pizza was born.”

A rare Indonesian breed of chicken that is entirely black, including feathers, organs and muscles.

2…Bluefine Tuna: 3,500 per pound

This fish is an endangered species and sold at a record price in 2013 in Japan. It is used in sushi and sashimi.

3…Kopi Luwak Coffee: $100 to $600 per pound

Also known as civet or poop coffee, this coffee is produced in the bowel movement of the Asian palm civet (aka, toddy cat).

4...To’ak Chocolate: $260 per ounce

81% pure cocoa dark chocolate created by a former Wall Street investment banker.

5…UK Pineapples: $16,000 a pineapple

Grown in the UK based on techniques from the Victorian era and takes years to mature.

6…Hop Shoots: $600 per pound

Looks like asparagus and is only available briefly once a year in spring, which makes them hard to forage and therefore rare.

7…Saffron: $2,000 to $10,000 per pound

Saffron threads are from the stamens of a crocus, which is a flower that requires high maintenance. Each flower blooms for only one week per year, growing three stamens that must be hand-picked.

8…White Truffle: $3,000 to $24,000 per pound

Typically Italian truffles sell for $300 a pound. A Russian oligarch once paid $95,000 for the world’s biggest truffle which weighed 4 pounds.

9…Square watermelons: $200 a watermelon

These square watermelons are produced in Japan with the original purpose of making them easier to stack.

10...Gold Garnished Foods

Adding gold to food is not a recent trend. In fact, it’s been done since the Dark Ages, where the most wealthy ate gold as a show of extravagance. Below are just a few examples of modern edible gold meals:​

“Douche Burger” – True to its name, this $666 burger sold in a New York City food truck consists of Kobe beef patter with Gruyere cheese (melted with Champagne steam), caviar, truffles and lobster. And it’s wrapped in six sheets of gold leaf.

Champagne has been very popularly associated with celebrations and as Charles Dickens rightly said, Champagne is one of the elegant extras in life. This bottle of sparkly wine gets a call for in every moment of life, joyous and sad. But this taste of star can offer much more than justlivening up special occasions.

We have already come to know some benefits of drinking champagne in the past, giving us all the more reasons to raise a glass. Champagne contains less calories compared to most of the other alcoholic beverages. Its actually healthy for your heart, much like a glass of wine is. Its also known to boost your mood. But now, research has found a whole new facet of champagnes benefits.

Champagne can help keep your memory in tact.

Recent research at the University of Reading has shown that, when it comes to champagne, one to three glasses a week may counteract memory loss linked with aging and protect the brain from degenerative brain disorders such as Dementia and Alzheimers.

The research found that the phenolic compounds present in champagne favorably altered a number of proteins associated with storage of memory in the brain. With age, many of these proteins are known to deplete, thus making memory storage less efficient.

The red grapes, Pinot Noir and Pinot Meunier, used in the Champagne along with the white grape, Chardonnay, contain high level of phenolic compounds, as highlighted by the research.

Champagne can reduce symptoms of brain aging.

The compounds help slow the losses of such proteins and prevent cognitive losses arising out of brain aging. The grapes that deserve all the credit for helping the champagne to prevent brain diseases and memory loss, are required by law to be grown in designated plots.

Professor Jeremy Spencer of the Department of Food and Nutritional Sciences, University of Reading said, These interesting results demonstrate for the first time that the moderate intake of champagne is very likely to influence cognitive operative, such as memory. Such observations have before been stated with red wine, due to the actions of flavonoids present within it.

Champagne is beneficial for your healthas long as its consumed in moderation.

Professor Spencer further emphasized that the findings of the research suggested a moderate or low intake of one to two glasses a week. This was in tune with the researchers intention to encourage a responsible approach to alcohol consumption, according to him.

The research was conducted on animals and its results have not yet been confirmed on humans. Dr. David Vauzour, a researcher on this study however predicts that as the results have been verified with other polyphenol-rich foods, such as blueberry and cocoa, moderate champagne intake should also bring similar outcomes.

Several health benefits of controlled champagne drinking were also highlighted in a previous research report released at the University of Reading. That research however, suggested two glasses of champagne a day to be good for heart and blood circulation. The researchers found that drinking champagne daily in moderate amounts caused improvements in the way blood vessels function.

The findings from the two research works are, however, different, but it is interesting to observe that there are certainly some health benefits of moderate champagne intake, as both these research reports highlight.

Champagnes minerals are thought to be what make it so healthy.

Interestingly, Mireille Guiliano, author of the best-seller French Women Dont Get Fat, also agrees to the remarkable health benefits of champagne and believes that champagnes health benefits primarily owe to its trace minerals such as magnesium, potassium, zinc, and lithium (a natural mood regulator).

Unlike F. Scott Fitzgeralds statement on his love for champagne i.e. Too much of anything is bad, but too much champagne is just right, it certainly requires that we consider the findings of the research discussed above. A very vital thing to notice in the findings is that it might have validated the intake of champagne but it does so only in a moderate amount. Therefore, when the champagne is symbolized with Good Life, it means so with all due care to ones health and also the happiness of others.